Butternut squash spinach ricotta pie

This recipe is one of my most recent ones. I developed this pie for our Halloween party last weekend as I wanted to do something halloweeny that has pumpkin in it.  I decided to combine all my favourite flavours and it worked indeed. The pie was super tasty.

Ingredients:

500g puff pastry

1 big butternut squash

250g spinach

200g ricotta cheese

black pepper and salt

1/2 tsp ground nutmeg

1-2tbs Kecap Manis

1 egg

1. Precook the butternut squash. Cut it into small cubes and roll in olive oil, add lots of salt and black pepper. Cook the cubes in the oven in 200 celcius degrees for 15-20min so that they turn to brown and look cooked. You can do this phase on the day before and let the cooked cubes sit in the fridge  and absorb all the flavours.

2. Cook spinach in a casserole.

3. Mix butternut squash cubes, spinach and ricotta cheese together. Add salt, blackpepper, nutmeg and KeCap Manis. Let the filling sit for a while to absorb the flavours.

4. Put half of the puff pastry in a large baking dish and form the base. Precook the base in 200 celsius degrees for 10min. REMEMBER to stick small holes in it with a fork so that it does not turn out to be to puffy.

5. Take the precooked base out of the oven and put the filling on the top of the base. Use another half of the puff pastry to cover the pie,  brush the cover with some egg so that it gets a nice golden colour when it is cooked. Remember again to stick small holes on the puff pastry. Cook in 200 celsius degrees for 20-30min so that the pie looks golden brown and cooked.

ENJOY!

Mainokset

Butternut squash couscous

It’s been a while since I wrote a recipe in my blog. I added a review of ”Simply Scandinavian” cookibook I was asked to write and I added it into my pages. Relocating to London took some time, but now we’ve settled down and I can say from the bottom of my heart: I love London. The supermarkets are wonderful, I can find whatever I need to from Thai to Japanese. This internationality makes cooking so much easier when one doesn’t have to hunt ingredients for certain dish with cats and dogs.

For me as a Finn, using pumpkins in cooking is not familiar. To be honest it was last year when I actually tasted pumpkin served with meat. Of course I have eaten pumpkin pie at Halloween, but that’s about it. Anyway, my new beloved ingredient is butternut squash. It goes well with a risotto, couscous even with a roast too. I did vegetarian risotto using butternut squash and it was tasty. The following recipe is a couscous which can be a vegetarian or chicken one, you decide. The secret part of it is the butternut squash, which gives sweet flavour and betrays replacing the meat if needed.

1 mid size butternut squash

2dl couscous

3 tbs pesto (green)

rocket salad

cherry tomatoes

(2 chicken breatss sliced, if wanted)

black pepper

salt

olive oil

1. Peal and cut the butternut squash. mix cubes with some good quality olive oil, black pepper and salt. Cook teh cubes on a baking tray in the oven for 20min so that the cubes become soft and brownish.

2. Cook the couscous. Boil 2 dl of water add the couscous, put the lid on and let it rest for 5-10 min.

3. Half  the cherry tomatoes.

4. Add 3 tbs of pesto into couscous and mix it well. Add cooked butternut squash cubes, cherry tomatoes, rocket salad, salt and pepper into couscous. If you want to have a non-vegeterian version add the cooked chicken slices.

Enjoy, this is a healthy and fresh tasting dinner!